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@woodworkingtips99: #woodworkingtips

DIY WOOD TIPS
DIY WOOD TIPS
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Thursday 30 April 2026 10:06:58 GMT
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manueldurr
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2026-05-02 04:48:03
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Chicken Pesto Alfredo Lasagna 63g protein and 630 calories per serving - made ENTIRELY in one pan. Effectively zero dishes, 10 freezer-friendly meals, and pure comfort food that still hits your fitness goals💪 PER SERVING (MAKES 10): 630 Calories 63g Protein 42g Carbs 25g Fat — PESTO CHICKEN: 1120g (40oz/2.5lbs) chicken breast 60g (4 Tbsp) basil pesto 30g (2 Tbsp) white miso 240g (8oz/1 cup) chicken bone broth 2 Tbsp salt 2 Tbsp Italian seasoning 1 Tbsp garlic powder 2 tsp onion powder 1 tsp black pepper ALFREDO SAUCE: 900g (32oz/4 cups) blended cottage cheese 120g (4oz/0.5 cup) 1/3 fat cream cheese 100g (3.5oz/1.5 cups) parmigiano reggiano* 225g (8oz/2 cups) reduced fat mozzarella 2 Tbsp chopped parsley *Needs to be fresh grated/shredded from the block for best results LASAGNA NOODLES: 455g (16oz) no-boil lasagna noodles TOPPING: 225g (8oz/2 cups) reduced fat mozzarella 20g (~1/2 cup) parmigiano reggiano 30g (2 Tbsp) pesto — I used a foil 15”x11”x3” roasting pan that you can find in grocery stores: “Handi-Foil Medium Rack Roaster Pan” — Instructions 1.) Preheat oven to 425°F. In a roasting pan, add all Pesto Chicken ingredients. Mix, then cover with foil. Bake for 30 mins, or until chicken is fully cooked. 2.) Move chicken to a large bowl and shred or finely chop. Pour rendered juices from the roasting pan into the bowl. Add Alfredo Sauce ingredients and mix until combined. 3.) Place the foil roasting rack on top of a sheet pan (to make carrying the lasagna more stable/easier) and layer lasagna as follows: - Thin layer of sauce on the bottom - 6 no-boil lasagna sheets - Sauce - 6 sheets - Sauce - 6 sheets - Sauce - 6 sheets - Final layer of sauce 5 layers of sauce and 4 layers of pasta. Add just enough sauce in each layer to cover noodles, and make sure you reserve enough for the top layer. 4.) Top with mozzarella, parmesan, and small dollops of pesto. Cover with foil and bake at 400°F for 30 mins. Remove foil and broil for 10–15 mins, or until the top is browned and bubbling. 6.) Let lasagna rest for at least 20 mins before slicing. This allows the sauce to thicken and set. Slice into 10 equal portions, and enjoy! - This high protein lasagna recipe is the ultimate meal prep 🤝
Chicken Pesto Alfredo Lasagna 63g protein and 630 calories per serving - made ENTIRELY in one pan. Effectively zero dishes, 10 freezer-friendly meals, and pure comfort food that still hits your fitness goals💪 PER SERVING (MAKES 10): 630 Calories 63g Protein 42g Carbs 25g Fat — PESTO CHICKEN: 1120g (40oz/2.5lbs) chicken breast 60g (4 Tbsp) basil pesto 30g (2 Tbsp) white miso 240g (8oz/1 cup) chicken bone broth 2 Tbsp salt 2 Tbsp Italian seasoning 1 Tbsp garlic powder 2 tsp onion powder 1 tsp black pepper ALFREDO SAUCE: 900g (32oz/4 cups) blended cottage cheese 120g (4oz/0.5 cup) 1/3 fat cream cheese 100g (3.5oz/1.5 cups) parmigiano reggiano* 225g (8oz/2 cups) reduced fat mozzarella 2 Tbsp chopped parsley *Needs to be fresh grated/shredded from the block for best results LASAGNA NOODLES: 455g (16oz) no-boil lasagna noodles TOPPING: 225g (8oz/2 cups) reduced fat mozzarella 20g (~1/2 cup) parmigiano reggiano 30g (2 Tbsp) pesto — I used a foil 15”x11”x3” roasting pan that you can find in grocery stores: “Handi-Foil Medium Rack Roaster Pan” — Instructions 1.) Preheat oven to 425°F. In a roasting pan, add all Pesto Chicken ingredients. Mix, then cover with foil. Bake for 30 mins, or until chicken is fully cooked. 2.) Move chicken to a large bowl and shred or finely chop. Pour rendered juices from the roasting pan into the bowl. Add Alfredo Sauce ingredients and mix until combined. 3.) Place the foil roasting rack on top of a sheet pan (to make carrying the lasagna more stable/easier) and layer lasagna as follows: - Thin layer of sauce on the bottom - 6 no-boil lasagna sheets - Sauce - 6 sheets - Sauce - 6 sheets - Sauce - 6 sheets - Final layer of sauce 5 layers of sauce and 4 layers of pasta. Add just enough sauce in each layer to cover noodles, and make sure you reserve enough for the top layer. 4.) Top with mozzarella, parmesan, and small dollops of pesto. Cover with foil and bake at 400°F for 30 mins. Remove foil and broil for 10–15 mins, or until the top is browned and bubbling. 6.) Let lasagna rest for at least 20 mins before slicing. This allows the sauce to thicken and set. Slice into 10 equal portions, and enjoy! - This high protein lasagna recipe is the ultimate meal prep 🤝

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